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Amazing Muffin Cups

Latest Review

Excellent!.Made them with their Vermont Maple Syrup Sausage Links, and they were wonderful! Quick and easy, whipped them up for Christmas morning breakfast. Have plenty leftover, and am hoping that the 2 minutes in the microwave will be perfect. — Kathy

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Ratings & Reviews

Ratings Breakdown (4.6 average)

5 Stars

38

4 Stars

14

3 Stars

1

2 Stars

1

1 Stars

1

Excellent!

by Kathy 1 year ago

Made them with their Vermont Maple Syrup Sausage Links, and they were wonderful! Quick and easy, whipped them up for Christmas morning breakfast. Have plenty leftover, and am hoping that the 2 minutes in the microwave will be perfect.

Great Brunch!

Wonderful Make Ahead Breakfast!

by Suzanne 2 years ago

I've made these egg and sausage muffins many times. I freeze them and take them out later for a quick, tasty breakfast - 2 minutes in the microwave and breakfast is ready! I usually substitute drained salsa for the chopped green peppers and chives.

good eating

Love at first bite!!

by CW 3 years ago

These truly live up to their name.....simply AMAZING!! Very easy to make, had no problems with them sticking to pan....and like so many others, have stuck them in the freezer for quick and easy weekday "breakfast on the go"......works out great, and they taste fantastic whether just fresh outta the oven or nuked right outta the freezer!!

Loved them!

Amazing Muffin Cups

by Debra Froemke 4 years ago

I cut the recipe in half and the Amazing Muffin Cups were awesome. We enjoyed our breakfast during an early morning Seahawks football game. I would recommend this recipe for the ease and simple ingredients. Big fan of Johnsonville products!

Drama.....I think I will pass on a remake

by Roxanna Kindler 4 years ago

What a nightmare! Made for Easter breakfast. Put the first batch in a regular muffin tin. BIG mistake! They were almost impossible to get out, and yes I did spray the tin first with Pam. The second batch was put into silicone cups. They popped right out of the silicone cups. After all of the drama of getting it out of the muffin tin was the "fun" of clean up. The guests seemed to like them ok, but I had had it by then. The muffin tin never really cleaned up spotless so it got tossed. I won't do this again. I am too old for this.

Makes an Excellent Breakfast Casserole, Too!

by Diane in Keller TX 5 years ago

I saw this recipe while I was browsing for a pasta dish idea for dinner and thought it sounded good, but I wasn't groovin' with the idea of fiddling around with muffin cups. Then I saw the review from Deb G and followed her advice about making this into an 8x11 casserole. Brilliant! I also used a 20 oz package of Simply Potatoes which eliminated the need to thaw the potatoes (since they're not frozen). Instead of using sausage, I used a 17 oz package of smoked pork chops that I already had in the fridge (yes, I know this web site is for Johnsonville sausage and I promise to use it next time). I cut them off the bones and into small cubes. Anyway, I mixed the potatoes with the butter, pepper, and about 1/2 tsp Trader Joe's 21 Seasoning Salute (omitted the salt due salty smoked pork) and pressed it into a Pyrex casserole dish that I had sprayed with non-stick spray. Then I popped it into the 400 degree oven for about 20 minutes. Meanwhile, I mixed together the eggs, cheese, about 1/2 cup small-dice red bell pepper, and about 1/2 cup chopped green onion. After the potatoes were lightly browned, I sprinkled the ham over the top and then spread the egg mixture over. Popped it back in the oven for 20-25 minutes and then let it rest for 5 minutes before serving. It was easy, tasted great, and came out of the pan beautifully! This is a good basic recipe where you can vary the meat and veggies to suit your taste. This recipe is definitely going into my 'keeper' file!

So good

by Sherry 5 years ago

I haven't made these exact ones, but sounds a little like ones I've made lots of times. I use: 4 eggs, one pound of bulk cooked breakfast sausage, one cup of bisquick, and one cup of cheddar cheese. Mix altogether and bake on 350 for 20 minutes. I use spay oil in the muffin tins first! Makes one dozen exactly. If you like a little zip, use hot sausage. Yes, just 4 ingredients!!

amazing

Hashbrown problem

by Dianne Reddig 4 years ago

I have read many of the reviews and one theme continues to surface - the hashbrowns not sticking to the sides properly. Has anyone tried to mix an egg into the hashbrowns, butter and salt and press them into the muffin cups? Would seem to work, egg acts like the glue to hold the potatoes together. Just wondering.

Amazing describes these!

by Val 5 years ago

These are truly excellent! I read the reviews before making them, listening to some of the advice and they came out great! This will be the entree at a baby shower, and I will substitute for the vegetarians, using maybe sauteed broccoli or spinach.

AWESOME

Wonderful!

by QuilterSammy 5 years ago

Have made these several times and put them in the freezer. They're so easy to "nuke" in the mornings. I've used regular breakfast sausage (instead of link sausage) and don't see why bacon/ham/smoked sausage wouldn't work as well. Bell pepper and onion, with a little Sriracha or Louisiana hot sauce in the egg mixture gives them a little zip. Also like using a larger muffin tin. It takes a little longer to cook, but not that much. This recipe makes 6 large muffin cups and one large one is plenty!

Excellent

Simple & quick!

by Laura 5 years ago

My kids loved these! They take very little time to make and are so much better than a bowl of sugary cereal in the mornings! They freeze great, the kids grab one out of the freezer, pop it in the microwave and voila - a yummy breakfast!
We're partial to the four cheese sausages in my family!

Awesome

by Rose 6 years ago

I have made these several times for my mother and froze them for her to pull out later. I have made a few changes over time and have found that the types of hash-browns you use effect the outcome as well. I don't use the red pepper as she doesn't like it. I use green onions instead and mix them in with the egg and cheese. I also use bacon instead of sausage sometimes and have used diced ham as well. I mix most of the bacon or ham in with the eggs and she likes them much better that way. I also used the large muffin pans the last time and liked that very much. As for sticking, I have tried several different types of oil, and found the last time, the only thing I had in the cupboard, was Trader Joe's Coconut spray and it worked fantastic and didn't alter the taste at all. They freeze great.

amazingly easy

Tastes great, instructions lacking

by Amy 6 years ago

These taste wonderful and really that's the most important. However, I found a few things left out of the recipe or maybe just tips added. Those that cook a lot might know the information but those that are just starting out don't.
First, measure the hash browns thawed, don't measure then thaw or you don't have enough.
Second, I added a couple extra eggs to the recipe as I didn't seem to have enough egg mixture. However, after baked, they were quite raised above the pan. The recipe didn't say how full to fill the cups.
Third, it would have been wonderful to know whether to let them cool or not before removing. I let them cool a few minutes before removing. The hash browns did stick to the pan so use extra spray to make sure you really get the the muffin tins coated!!
All in all, this was a great recipe and it gives me an already made breakfast for my husband when he gets home in the morning after working nights. It gives me a little more sleep time before having to get up. I will for sure be making this again.

Awesome

by Claire 6 years ago

I left out the onions and peppers because the kids would see right through this if they spotted vegetables. They liked these and they were very easy to make the night before. Husband took some to work to eat for lunch!

Perfect

by Gabrielle Comeau 6 years ago

This is honestly the best breakfast I've ever had. It is so filling and healthy for you. I made this with my grandmother and we used the big muffin tins. All we had to do was double up all the ingredients and they come out perfect. They whole family loved it! Great for right before school!

Muffin cups

by Nancy 6 years ago

These were very tasty and the entire family enjoyed them. Next time I would try them in a pie pan like a quiche and spray the pan first with cooking spray so that the clean up would be much easier. With a family of 9 to feed they were time cosuming

Very tasty

by Donna 6 years ago

I made these muffin cups for the first time yesterday for after Easter service at church. They were a huge hit. I used a bulk sausage instead of the links, so I could crumble it up more. Living in New Mexico and being known for our chiles, I HAD to add green chiles. The only other change was using a seasoned salt instead of regular salt. After reading reviews about the hash browns, I tried squeezing as much water out of them before filling the muffin tins. I cooked them for 15 minutes, but they still never got brown, though some pieces looked like they were starting to burn. Some reviewers said they couldn't get the hash browns to stick to the sides of the muffin cups. I have a method that worked pretty well. Bring all your fingers together at the tips and push down in the center of the pile of hash browns in each cup, then open your fingers and press potatoes against the sides. This worked for me. After making the first batch, I decided to toss the green onions into the egg mixture, eliminating one step. Next time I think I'll use pepper Jack cheese for an extra kick. Also, on the recipe, it might be a good idea to let people know if you remove the cups from the pan right away or let them cool. All in all, I may make them again, though they are a bit time consuming.

Question, can the muffin cups be baked ahead, frozen and then reheated at a later date?

by Brenda 6 years ago

Can anyone tell me if these muffin cups can be baked ahead, frozen and then reheated at a later date? If yes, at what temperature and for how long would one expect to reheat in order for them to be enjoyable?
Thanks so much for any insight.

Yes you can bake these a head of time and freeze them and reheat for a later day. I could pop in the microwave for maybe a min and half. If in the over I would say reheat the over to 350 and place in there for maybe 5-7 mins.

A Keeper for my Recipe Box

by Tracey B 6 years ago

These were great! I'm going to practice some more as we would like the hash browns crispier. I didn't begin with fully defrosted potatoes, next time I will. Maybe I'll cook them a little longer or add more butter. You can perfect the shape a little partway through the cooking time. We'd like a little more spice so I may sub pepper jack for half the cheese next time or add minced jalapeno. I plan to tweak it a little, but think it was a great recipe and better than the other egg casseroles I've tried. Thanks for the recipe!

Love this recipe!

by DebG 6 years ago

I've cooked this in an 8"x11" baking dish and they turned out great. Just add 5-10 minutes to the cooking times. This works great if you are short on time and don't need these to look "fancy". It's much easier and faster to do the potatoes this way. Also, it came out of the pan very easily - just sprayed it with PAM initially. Also, I used a 20oz package of Simply Potatoes hash browns and cooked the sausage the night before - which also made the process faster the next morning.

these are WOW

by Ruby 6 years ago

Fixed these for a family brunch the day after Thanksgiving. I doubled the recipe and made 24 muffins. Everyone loved them and was totally impressed.' The butter doesn't really hold the potatoes together and i had to press hard to get the potatoes to stay along the sides of tin. I did figure out 2 things: do the sides first/ then the bottom;and after cooking, you can reshape cups much easier I also used crumbled sausage rather than the links. To save time, i cooked the hashbrowns, browned the meat, chopped the bell pepper & grn onions the night before & refridgerated everyting until the next morning. Whisking the egg mixture next morning was a breeze and left me with plenty of time to do other things. I used a knife to loosen the muffins from the sides and they lifted out effortlessly. I used crisco to grease rather than Pam and maybe that is the reason I didn't have difficulty removing the muffins..

Too time consuming...

by Shannon 7 years ago

Great idea but I don't know how the author was able to get theirs to look the way they do. Potato stuck to the bottom of the pan even though non-stick spray was used (some worked, most didn't). Lot of work and not much taste. The hardest part was the hash browns!

This recipe is popular with my friends and my husband.

by Sharon 7 years ago

I've made these muffins twice now for two different church events: Senior game time and my Sunday School class. I used the mini muffin pans and they turned out perfect each time. I've gotten lots of compliments and have passed this recipe on to several other people already. Thank you, Sharon

my kids and husband loved it!

by Creightonsmom 7 years ago

I made this on a Sunday morning for my two kids (both under 5) and my husband and they all loved it! I cut up the bell pepper pretty small so my kids wouldn't know they were eating it. I thought it was a very easy recipe to follow and since I made the sausage the day before, I didn't have too much clean up afterwards. I know I'll be able to give this breakfast to my family again and I will hear no complaints!

Try using paper muffin cups. Flatten the papers on the counter. Spray papers with PAM. Press hash browns on to the flat muffin paper, then try pressing each one into the muffin tins. Easy removal and neater eating. Have fun!

Thanks for the tip Pinkie, I will try that next time. I had the same issue as Peggy with the hashbrowns sticking to the muffing cups when pulling them out. Definitely didn't come out like the picture, but still tasty. My husband enjoys them but said it's not worth the hassle. As someone else suggested, cooking up the sausage the night before would make this much less a hassle, I also forgot to thaw my hashbrowns so I let them thaw in the oven as it was warming up (for about 7 minutes) they came out perfectly thawed, not cooked, just keep an eye on them, all ovens warm up at different rates.

Great! We all loved them

by MomCook1 7 years ago

Made these for Easter Breakfast. Make ahead: I made the potato part the night before and cooked the sausage the night before, then all I had to do was beat the eggs and add cheese and cooked sausage and it was ready in 20 minutes. We loved them!

Delicious and easy

by Courtney 7 years ago

I made these and took them to work one morning. My coworkers devoured them and asked for the recipe. I would definitely make them again and add different ingredients(anything you would put in an omelet).